Ingredients
Chicken
- 1 x chicken braai pack (16 pieces)
- salt and pepper
- 1 cup (250ml) BBQ sauce
Pap
- 2l water
- 1 Tbsp (15ml) salt
- 700ml maize meal
- 400ml cream
- 50g butter
Chakalaka
- 4 tsp (20ml) canola oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 thumb ginger, grated
- 1 red chillies, deseeded and finely chopped
- 1 red peppers, finely chopped
- 2 carrots, grated
- 2 Tbsp (30ml) curry powder
- 2 Tbsp (30ml) brown sugar
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin red kidney beans
- salt and pepper
Method
Chicken
- Generously season the chicken pieces with salt and pepper.
- Braai the pieces over a high heat to add colour and crispiness; then move them over to a lower heat.
- Baste the chicken pieces with the BBQ sauce regularly, turning often, until cooked through. This takes approximately 40 minutes.
Pap
- Bring the water and salt to the boil.
- Slowly add the maize meal, whisking continuously.
- Put the lid on the pot and turn the heat down once the water and meal have been combined and there are no lumps.
- Allow the pap to cook for 10 – 15 minutes. Stir in the cream and butter, and season to taste.
Chakalaka
- Heat the oil over medium heat.
- Add the onion, garlic, ginger and chilli. Sauté until soft.
- Add the red peppers and carrots, and cook for an additional 2 minutes.
- Add the curry powder and brown sugar, and cook for another minute.
- Add the tomatoes and beans, and bring to the boil.
- Reduce the heat and simmer until the mixture has reduced.
- Add salt and pepper.
Serve the chicken pieces with pap on the side, and top with the spicy chakalaka.
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